Anytime you put beer and bacon together, you’re pretty much guaranteed to make friends. Pair that with extra sharp cheddar cheese, turn it into soup and you’ve got a game-day meal that will make even non-football fans excited for the big event.
My friend Sal Aiello has perfected this recipe, sharing his signature dish with That’s SO Jenn. Layers of flavor from butter sautéed onions, carrots and celery (can we count this as salad?), smooth chicken broth, hints of worcestershire and dry mustard make this rich, creamy fondue-like comfort food a real winner.
I secretly wished I didn’t promise today’s party hosts I was bringing this along so I wouldn’t have to share…
Makes 8-10 servings
1/2 Cup Butter
1 medium yellow onion, chopped
1/2 cup chopped carrot
1/2 cup chopped celery
1 cup flour
2 cups chicken broth
1 (12 oz.) beer (black and tans and mississipi mud types work best)
14 oz. extra sharp cheddar (can substitute other cheeses in 7 oz combos)
2 cups half and half
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon worcestershire sauce
1 pound bacon
Melt butter in stockpot over medium heat.
Add onion, carrot and celery.
Cook until tender.
Add flour and cook for 5 minutes, stirring often.
Add chicken broth.
Pour in beer.
Bring to a boil.
Stir intermitently until just boiling and smooth.
Add half and half,
And worcestershire sauce.
Reduce heat to low and simmer.
Fry in a skillet.
Add bacon to soup. I reserved some for garnish.
Eat and enjoy a super bowl of it! (Bahaha!)
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